The Creamy Broccoli Soup That’ll Make You Actually Crave Vegetables
Remember when your mom tried to convince you that broccoli was “little trees” and somehow that was supposed to make it more appealing? Well, this soup is what happens when those little trees grow up and become the star of the show. It’s so creamy and delicious that even the most dedicated veggie-avoiders will be asking for seconds—and possibly questioning their life choices.
Why This Recipe is Awesome
This soup is basically vegetable comfort food at its finest. It’s rich, creamy, and satisfying without being heavy enough to put you in a food coma. Plus, it’s one of those magical recipes that makes you feel like you’re eating something indulgent while secretly getting a ton of nutrients. It’s like tricking yourself into being healthy.
The best part? It’s practically impossible to mess up. Seriously, if you can boil water and use a blender without losing a finger, you’ve got this. The soup comes together in about 30 minutes, which means you can go from “what’s for dinner?” panic to “look at me being all domestic” in less time than it takes to watch a sitcom.
It also freezes beautifully, so you can make a big batch and have homemade soup ready whenever you need to feel like a functional adult. Your future hungry self will thank you, probably while standing in the kitchen eating it straight from the container at midnight.
The Creamy Broccoli Soup That’ll Make You Actually Crave Vegetables
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings19
minutes25
minutes285
kcal35
minutesWarm up with this rich and creamy broccoli soup, a perfect blend of fresh broccoli, cream, and seasonings. A nutritious and delicious meal that’s quick to make and satisfying to enjoy!
Ingredients
2 heads fresh broccoli, chopped (or 4 cups frozen)
1 large onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
4 tablespoons butter
3 tablespoons all-purpose flour
1 cup sharp cheddar cheese, shredded
Salt and pepper to taste
Pinch of nutmeg (optional
Directions
- Sauté aromatics: Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft. Add garlic and cook 1 more minute.
- Make roux: Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste.
- Add liquid: Slowly whisk in broth to prevent lumps. Add broccoli and bring to a boil.
- Simmer: Reduce heat and simmer 15-20 minutes until broccoli is very tender.
- Blend: Use immersion blender to puree until completely smooth, or transfer to regular blender in batches.
- Finish: Stir in cream and cheese until melted. Season with salt, pepper, and nutmeg to taste.
Notes
- To make this creamy broccoli soup even richer, feel free to add a sprinkle of shredded cheese or a dollop of sour cream on top for extra creaminess. For a dairy-free version, try using coconut milk or almond milk instead of cream.
Common Mistakes to Avoid
Adding the broth too fast. Dumping it all at once creates lumps that are basically impossible to get rid of. Slow and steady wins the race here—whisk constantly and add gradually.
Boiling after adding the cream. High heat will curdle the cream faster than you can say “what went wrong?” Keep it at a gentle simmer once the dairy goes in.
Under-seasoning. Vegetables need help in the flavor department. Taste as you go and don’t be shy with the salt and pepper. Bland soup is a crime against humanity.
Not cooking the broccoli long enough. If your broccoli still has any crunch when you blend it, you’ll end up with green specks instead of smooth soup. Cook it until it’s mushy—this is the one time mushy vegetables are the goal.
Alternatives & Substitutions
No heavy cream? Half-and-half works, though it won’t be quite as rich. Whole milk is okay too, but you might want to add an extra tablespoon of flour for thickness.
Want it lighter? Skip the cheese and use milk instead of cream. It won’t be as indulgent, but it’ll still taste great and your jeans will thank you.
Hate broccoli but love the idea? Try cauliflower, asparagus, or even spinach. The technique works with pretty much any green vegetable that can be blended into submission.
Making it vegan? Use vegetable broth, coconut cream, and nutritional yeast instead of cheese. Add extra garlic and herbs to compensate for the missing dairy richness.
FAQ (Frequently Asked Questions)
Can I use frozen broccoli?
Absolutely! It actually cooks faster and breaks down more easily. Just add it frozen—no need to thaw first.
How long does this keep?
About 4-5 days in the fridge, or up to 3 months in the freezer. Just reheat gently and give it a good stir.
My soup is too thin. Help!
Mix a tablespoon of flour with a little cold broth to make a slurry, then stir it in and simmer until thickened.
Can I make this dairy-free?
Sure! Use coconut milk or cashew cream instead of dairy, and skip the cheese or use a vegan alternative.
Why does my soup look weird after reheating?
Dairy-based soups can separate when reheated. Just whisk it back together over gentle heat—it’ll taste fine.
Can I add other vegetables?
Definitely! Carrots, celery, or potatoes work great. Just make sure everything is cooked until very tender before blending.
Final Thoughts
There you have it—creamy broccoli soup that’ll make you wonder why you ever bought the canned stuff. It’s comfort food that happens to be good for you, which is basically the holy grail of cooking.
This soup proves that vegetables don’t have to be boring or virtuous-tasting. Sometimes they just need a little cream and cheese to reach their full potential. And honestly, don’t we all?
Now go make this soup and feel smug about eating vegetables while enjoying every creamy, delicious spoonful. You’ve earned the right to feel superior to everyone eating sad desk salads.
